In the past 20 years, a culinary revolution has changed American kitchens. Ethnic foods became part of the average American's vocabulary. In restaurants across the country, chefs are experimenting with daring new flavor combinations, and presenting their dishes in ways meant to please the eye as much as the palate. Chef Thomas Keller is owner of four restaurants: the French Laundry in California's Napa Valley, Bouchon both in Napa Valley and Las Vegas, and Per Se in New York. Keller is praised not only for his excellent mastery of french cuisine, but also for his daring and innovative presentation of dishes. Host Marianne Combs talks with Keller about "art on the plate."
The Walker Art Center is currently presenting the 2004 British Television Advertising Awards. State of the Arts Editor Euan Kerr shares his thoughts on the impact of too many commercials on the brain.
